With support from FEMA, Old Dominion University hosted a day-long exercise to simulate the effects of sea level rise and climate change in Virginia and the nation.
The Sustainable Fisheries and Aquaculture Ambassadors spoke about the sustainability of Chesapeake Bay seafood at the 32nd annual Hampton Bay Days.
On October 7, VCU graduate students discussed with Gloucester about future land use for the land known as Lands Ends Subdivision.
Bob Lane, VT Seafood Engineer and Extension Specialist affiliated with VASG, regularly validates local seafood companies’ pasteurization processes.
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Stay up-to-date on fellowship, internship, training, and research funding opportunities offered by Virginia Sea Grant.
